This wine is DELICIOUS

GRAPE VARIETY: 100% Chardonnay
LOCATION: Maule region 400 km south of Santiago
AREA: 2 hectares
SOIL: Sand and decomposed granite
CULTURE: Non-irrigated, non-treated, non-certified organic vines
HARVESTING: Manual
VINIFICATION: Slow press for 6 hours directly after the harvest and 2 rackings during fermentation.
BLENDING: 65% 2022 - 35% 2021
AGEING: In stainless steel tanks for 10 months.
BOTTLING: 80% of the wine is unfiltered, no sulfur added during bottling.
TASTING NOTES: Aroma's of ripe mango, pineapple, peach, herbaceous notes and a strong granitic minerality. The balance between the sun-ripened fruit and the almost smoke-like minerality gives the wine a thirst-inducing tension. To drink on its own but also pairs well with raw trout with fresh herbs, (shell)fish or langoustine on the barbecue for example.

ALCOHOL: 11,9%. Vol. GARDING: Up to 3 years

Louis-Antoine Luyt
I travelled all around to talk to landowners, and they told me they never produced for themselves, partly because they could not compete with the prices of cooperatives. So, they were obliged to sell their grapes. The more I got to know, the more dedicated I became to fight for the independent viticulture. To protect the old vineyards from getting torn out. Especially, the nearly forgotten and highly neglected ‘País’ vines.
I was told it was impossible to make good wine out of it. And I shouldn't even think about being able to sell them. My thought was: ‘challenge accepted…’
I went to Beaune to study oenology, where I met Matthieu Lapierre and many other likeminded spirits. I did my internship at Domaine Marcel Lapierre and learned about making wine that respects the land, nature, tradition, is made with minimal intervention in the cellar, and breaks away from the conventional along the way. This is exactly what I wanted to bring back to Chile. And so, in 2006, with the support of my cousin Matthieu de Genevraye who believed in my mission, I did.
My main objective was to safe the old vineyards and to create good wines made from native varieties. To motivate landowners to take a chance, to abandon the construction of selling their fruit in favour of making their own wines with me. Creating communities that assured the family, while developing wines respectfully made. Collaborating with them, building a lasting relationship that was fuelled by curiosity and excitement. Reinvigorating a culture that was on its way to cease to exist.
In turn, I wanted to share with them my traditions, so I started teaching them the Beaujolais method and they taught me ancient Chilean vinification. Still, to this day we make wines in both manners, so you can taste and experience both of our roots and traditions.